Minneapolis Town Hall Brewery: Hope and King Scotch Ale clone
Minneapolis Town Hall Brewery: Hope and King Scotch Ale
(5 gallons/19 L, all-grain) OG = 1.063 FG = 1.018 IBU = 22 SRM = 20 ABV = 6% This exceptionally smooth beer showcases the beauty of malted barley, as notes of caramel, toffee, and toasted chocolate rise from its mahogany depths. Hope & King has won gold, silver, and bronze medals at the Great American Beer Festival. Ingredients 11 lbs. 4 oz. (5.10 kg) Simpsons Golden Promise malt 6 oz. (0.17 kg) flaked barley 4 oz. (113 g) Munich malt (10 °L) 10.33 oz. (0.29 kg) crystal malt (60 °L) 4 oz. (113 g) US chocolate malt 2 oz. (57 g) UK roasted barley (500 °L) 5 AAU Centennial hops (90 min.) (0.5 oz./14 g of 10% alpha acids) 0.5 oz. (14 g) Kent Golding hops (0 min.) White Labs WLP005 (British Ale) or Wyeast 1187 (Ringwood Ale) yeast ¾ cup (150 g) dextrose (if priming) Step by Step Mash the grains at 153 °F (67 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 67 °F (19 °C). After fermentation is complete, bottle or keg as usual. Extract with grains option: Reduce the Golden Promise malt in the all-grain recipe to 3.5 lbs. (1.6 kg) and add 0.75 lb. (0.34 kg) Northwestern Gold dried malt extract and 4.88 lbs. (2.21 kg) Northwestern Gold liquid malt extract. Heat 5 gallons (19 L) of water to 164 °F (73 °C), place crushed grains in steeping bag and steep for 45 minutes at around 153 °F (67 °C). In a separate pot, heat 2 qts. (2 L) of rinse water to 170 °F (77 °C). Rinse grains and bring to a boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
